The characteristics of boiled peanuts are different from those processed by any other method. The kernels have a firm, slightly gelatinous texture, are moist yet crunchy, with a mild nutty flavor. The seed coats are gray in color with prominent veins. Boiled peanuts may be served as they are, as a party or between meal snack, used to add flavor and crunch to salads, casseroles, poultry stuffing or other prepared dishes. They also are an excellent ingredient replacement for water chestnuts.
Boiled Peanuts (Using Royal Oak Peanuts Dried Raw Shelled Peanuts) Put 1 pound raw shelled peanuts in a 3 quart crock pot. Fill pot with water. Allow peanuts to soak 8 hours or overnight. Peanuts will absorb a lot of the water making it necessary to add water until the pot if filled. Add salt to taste*.
Cook peanuts on low for 8 hours and then on high for 1-1/2 hours or medium for 4 1/2 hours. Drain.
*(Try 4 to 5 tablespoons of salt; taste toward end of cooking time. Add more salt if taste dictates and allow to cook for about 1 hour more.)
Freezing Boiled Peanuts
Prepare peanuts as indicated above in either "Boiled Peanuts" recipe. Drain, allow to cool and freeze in airtight containers. They keep indefinitely.
Canning Boiled Peanuts
Prepare peanuts and brine the same as for boiling for immediate use. Pack peanuts into jars to within one-half inch of the top, using equal weights of peanuts and hot brine (212 F.). Partially submerge containers in upright position in boiling water for ten minutes. Seal while hot and process 45 minutes at ten pounds pressure. Cool containers in water, label, and store away from heat.